WENDY`S #46

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed sliced asiago cheese above 41F in cold well table. All other TCS foods in unit were properly cold holding at or below 41F. -PIC stated temperature of cheese was last checked at 10am, and cheese was observed properly cold holding at 41F at 10am. -Facility has until 2pm (4 hours) to cool cheese down to 41F. -CDI- PIC placed asiago cheese in WIC in uncovered pan to allow for rapid cooling. By 2pm, EHS observed cheese at 41F. -1/2 points- Great improvement in cold holding since last inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf -Observed sanitizer containers without a label stating the name of the item. -CDI- PIC labeled sanitizer.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed no drain plug in cardboard waste dumpster. Obtain drain plug.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed employee health policy that did not include restrictions and exclusions. -CDI- EHS emailed updated copy of EHP. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed 2 food employees wash hands for less than 20 seconds. -CDI- EHS educated food employees on proper handwashing procedures and food employees properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employee on when to wash and food employee rewashed hands. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at hand sink in men’s bathroom. -CDI- EHS provided signage. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and greasy residue on 2 squeeze bottles stored as clean. Observed food debris on knife stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. **REPEAT** -3- **OVERALL IMPROVEMENT NOTED WITH DISH CLEANLINESS** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed breakfast chicken patties cooked between 157-172F and sausage breakfast patties cooked between 129-159F. -CDI- PIC placed items to complete cooking process and items were observed at 188-195F and 174-179F, respectively. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed eggs hot holding between 108-128F. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw shelled eggs in meat well at 45F. Observed ambient air of unit at 44F. Observed milk at lowboy @ drive thru at 45F. Observed ambient air at 43F. Per PIC, eggs had been in unit for less than 4 hours. -CDI- PIC placed eggs in WIC to cool back down and voluntarily discarded milks. **3 DAY VERIFICATION REQUIRED** **REPEAT** -3- **FACILITY TO NOT USE UNITS UNTIL REPAIRS CAN BE MADE** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling pest in office area. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use items stored in a cabinet at consumer self-service area that had spider webs and dust buildup. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in interior surfaces of lowboys and other RICS with standing water in one unit and hot holding units, food debris and other buildup on top surface of fry holding area, spider webs and debris buildup in cabinet areas at consumer self-service area where tea urns are located, and NFCS of drink machines. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on vent covers near dish pit area, above prep table. Increased and more thorough cleaning frequency recommended. -0-

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed small and medium sized stainless steel pans stored clean over 3-comp-sink with built up food debris. CDI - PIC moved items to 3-comp-sink to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three stainless steel containers of sliced tomatoes from 7:55AM today above 41F. See Temp Chart. CDI - PIC voluntarily discarded three stainless steel containers of sliced tomatoes. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed low boy cooler with food debris on door gaskets. Increase frequency of cleaning.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed two employees removed gloves and donned on you new gloves then continued to prepare food without any hand washing. CDI - PIC instructed employee to wash hands before putting on clean gloves. EHS observed proper glove usage and hand washing after.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink located in front of establishment with two buckets one for ice and the other for sanitizer. CDI - EHS instructed PIC to remove buckets from hand washing sink. PIC relocated buckets to lower shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed three stainless pans with built up food/grease and metal lids with date marking still attached above 3-comp-sink stored clean. CDI - PIC moved items to wash compartment. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed four TPHC procedures for shredded cheese, and sliced cheese without time stamps in flip top unit. CDI - PIC voluntarily discard food.

5-205.15 Maintain a plumbing system in good repair. Observed automatic hand washing sink not turning on located near 3-comp-sink. PIC was able to fix issue by changing out the batteries.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed built up of grease and food residue on hood filters.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee wash hands for 5 seconds and turn the water off with bare hands. CDI. Education provided on the handwashing and various steps. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of spices without label. Needs to be labeled. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on cooking equipment. Needs to be cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys on top of box of single-service items. Also observed employee water bottle stored on prep table.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in the facility with food manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed no one in the facility with knowledge of food borne illnesses. CDI. PROVIDED PIC with education and paper work

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart stored directly in front of hand at the back.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed chicken, cheese, eggs in WI without dates. CDI. PIC date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of spices without label. Needs to be labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility during inspection.

4-501.11 Maintain equipment in good repair. Observed damaged walk in cooler door.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pan of mayo with discard date expired. CDI PIC voluntarily discarded For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf No written procedures for sliced and shredded cheese being kept on time on the prep line. CDI EHS provided form TPHC form and PIC to completed. VR needed March 5,2023 TPHC procedure template may be found at: http://meck.co/FoodSafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pan of lettuce, sliced tomatoes, and cheese being held on time without discard time marked on it. CDI PIC but a label on the TPHC foods.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed all lids for drinks stored facing up unprotected. CDI PIC turned lids so they are facing down.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and purse on top of box of single-service items. CDI PIC moved employee possessions.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili that was a reheat from 7am to 9am and was 142, PIC said they did not take a temperature of the final reheat. They explained the HH unit should reheat and hold it at the same temp. Due to the bad temperature and PIC not being sure what the temp was at 9am, CDI-PIC voluntarily discarded and called in a SR from maintenance to come fix. The other HH unit (same type) was holding food at 170F. VR REQUIRED 5/28/2022

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 4 cooked eggs sitting at 119F. CDI-PIC voluntarily discarded. No additional points since it was only 1 item in 1 tray

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed stand up unit holding salads at 49F, PIC said these were from last night. It seems it could've been cooled from last night improperly or not cooling correctly from this morning. EHS observed raw hamburger in a reach in at 49F on top. Underneath the unit there were bags of hamburger and a large box of eggs blocking the AC fan. The eggs were 45F and the bags of hamburger were 40F. PIC said the hamburger was in there since 7am.CDI-Eggs were moved to the WIC. Hamburger that was 49F was voluntarily discarded by PIC. Salads were voluntarily discarded. REPEAT.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed fresh made onion rings (TCS onion rings) made at 10am, not in temp control. PIC said they keep these on TPHC. PIC did not have a time stamp or the written procedures for TPHC. CDI-PIC got the paperwork emailed to them and put a time stamp on the onion rings. REPEAT. No repeat points since they had improved since two inspections ago. VR REQUIRED 5/28/2022.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a large bucket being used for extra ice storage, there were bottle of chemicals stored right next to it. CDI-PIC moved chemicals.

4-501.11 Maintain equipment in good repair. ObserveD HH unit not reheating food properly (PIC explained it is used for reheating.)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili, cheese sauce, and 1 egg below 135F. CDI-PIC voluntarily discarded egg, other two items were reheated in the microwave to 188-192F. The reheating process has been improved, EHS suggested having warmers looked at by maintenance.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed lettuce, coleslaw and open container of hamburger with no DM in the WIC. CDI-Food employee explained they opened the lettuce and the other two items they did not know-they voluntarily discarded. No points today since only two items were out, and everything else in facility had dates. If there are future issues points will be taken.

2-301.14 Wash hands after activities that contaminate them. -P Observed PIC go outside with EHS, come inside, use hand sanitizer, then go to temp cheese sauce. CDI-EHS intervened and explained they need to wash hands when coming in from outside, they washed hands properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed commercially made cheese sauce sitting in a warmer at 127/129F. PIC said it had been there 1.5hrs and they had put it in the microwave and placed it here for HH. EHS observed PIC reheat cheese 3 times in the microwave and got it to 165F. CDI-EHS explained they need to either heat this on the grill and temp it after reheating, and it can't sit there 1.5hrs out of temp. Cheese got to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the top of the prep unit holding at 53F, food was between 44-49F. PIC called maintenance and will use temporary time for 4 hrs (they already sue it for lettuce, cheese, tomatoes) during lunch. VR REQUIRED 8/5/2021

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed American cheese with no time label. Lettuce and tomatoes had time stamps. CDI-PIC labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the kitchen area.

4-501.11 Maintain equipment in good repair. Observed ice building up in the stand up freezer and the WIF. Prep unit in the front is holding hot. Door jam on the WIC is loose and spins. The ceiling vents in the kitchen are building up moisture and leaking onto the floor.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed items on TPHC that were not labeled with time in-time out stamp. CDI- PIC labeled containers.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed tossed salads cooling in refrigerator that were stacked 4 high on top of each other. There is a hole for venting located on top of each lid, but stacking negates the flow for cooling. CDI- PIC placed salads one level high while cooling. REPEAT (full points)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of microwaves, grill, and refrigeration units in kitchen area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cheese in RI, coleslaw in WI without a date mark. CDI. PIC date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed tomatoes cooling in the WI in tightly sealed dishes. CDI. PIC removed the covers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of beans stored directly on the floor in the WI freezer. CDI. PIC removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working in the cooling line with wrist jewelries on. Needs to be removed when working with food.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knife stored directly on a phone charger on prep table. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the micro wave. CDI. PIC cleaned it.

Repeat. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed lettuce, tomatoes, and cole slaw prepped this morning holding above 41F at the service station.CDI-Items were exchange and placed in walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of pans and utensils stored in container with water inside.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed the dumpster and cardboard doors open during the time of inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Multi- compartment sink set up for wash, rinse, and sanitize. Employee observed rinsing soiled pan in clean rinse compartment, and then put in auto wash compartment. Large soiled metal pan also in clean rinse compartment with standing water in it. CDI- Discussed required one direction use of warewashing sink when set up and in use for wash, rinse, and sanitize. PIC Joseph Dreher emptied the rinse compartment and cleaned it for use. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Sliced tomatoes, pulled lettuce, and sliced Muenster cheese (no approval provided for use of TPHC) on both sides of the line and in cooler not under temperature control. CDI- PIC removed and voluntarily discarded tomatoes, all other items moved to walk in cooler for rapid cooling and/ or uncovered. repeat

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Sliced cheddar cheese on one side of prep line marked as required by procedures and other side that was just closed after lunch was not. PIC advised that both containers were tempered and put out at the same time. PIC was able to provide procedures. CDI- Cheese was removed. (0pts)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Both management personnel assisting with cooking and preparing foods at start of inspection. Both not wearing hair restraints. Provide hair restraints.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed drink dispensing nozzles of the soda machines soiled with slight residue/debris accumulation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes overstacked on the prep unit at temperatures higher than 41F. Items were taken to the walk in cooler to rapidly cool. Do not overstack items on the prep unit, TPHC procedures or TILT may be implemented if facility desires.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads prepared from ambient ingredients at 57F that had been placed into a reach in cooler unit to cool while tightly closed in clamshell containers, items had been in the cooler for approximately one hour before inspection time. EHS had PIC take items to the walk in cooler, vent the items to allow heat transfer from the salad ingredients with the ambient air, and once salads reached 41F, close the items and place them back into the reach in units. PIC stated that he would have facility alter procedure to have salads cooled in the walk in cooler before being placed into the reach in units.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee pocketbook and car keys stored on packaged bread products in the prep area. Items moved.

4-501.11 Maintain equipment in good repair. Observed a reach in freezer unit not functioning during inspection. Item is not in use by facility. If facility does not wish to repair the unit, unit should be removed or replaced.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer solution of the three compartment sink soiled with vegetable debris at time of inspection. No food residue or debris should be present in the solution as all items must be free of such by the end of the wash/rinse portion of the wash/rinse/sanitize process. Sanitizer is unable to properly function in soiled solution. Solution drained and refilled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy grease/food residue accumulation on equipment in the prep area such as make tables and the chilli cart, as well as on the sides of cooking equipment and coolers.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy food residue accumulation underneath equipment and tables throughout the prep area, as well as on walls and ceilings in the prep area.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce, tomato and salads prepared from room temperature ingredients at roughly 8:30am cooling while covered in the walk in cooler. Items were approaching the 4 hour mark and would not have met cooling parameters as they were cooling in an improper way. Through EHS intervention in venting the containers, items were able to meet the 4 hour cooling window, verified by EHS at end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front cold hold unit malfunctioning, holding items at greater than 41F. Items were moved to the walk in cooler to cool. EHS is allowing facility to use TPHC as a temporary measure, PIC was able to show EHS that a work order had been put in to repair the cooler earlier this morning. EHS and PIC filled out a TPHC template for the various TCS items in the flip top, such as cut tomatoes, cheeses, and various types of leaf lettuce. EHS will verify that the cooler has been repaired by 3/5/2019.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads, cut lettuce and tomato cooling while covered with plastic wrap or covered while in hard plastic containers. Items must be vented to allow proper cooling, as cold air will not be able to reach the product if covered. Once items are cooled to 41F, items must be fully covered for storage. Items were vented and properly cooled during inspection.

4-501.11 Maintain equipment in good repair. Observed ice bin and cold hold unit in disrepair

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded, non-shatterproof lights in the dry goods area.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees not washing hands properly for 15 seconds and use bare hands to turn off faucet. CDI-EHS went over correct hand washing procedure with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up in ice machine and on soda nozzle.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed single service boxes on floor in dry storage outside.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in fridge unit above single service items. CDI- Drink removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few pieces of grilled chicken in hot hold drawer at 122-128 degrees. CDI- PIC voluntarily disposed of grilled chicken.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical spray bottle stored on prep table near food and on shelf next to cups. CDI- Chemicals moved to chemical storage area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee set drink down on prep board of main prep cooler and employee drink stored on prep table next to bacon in prep. CDI- Drinks removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one tomato slicer with some tomato skin and seeds stuck between blades and blade guard. CDI- Slicer placed in dish area for re-cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of grilled ckn in drawer warmer at 128-130 degrees, had been in drawer for approx. 2 hrs according to worker. CDI- Chicken voluntarily disposed of.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed main prep cooler malfunctioning, all foods in make table and inside unit were 56-63 degrees including but not limited to: lettuce, bleu chz, tomatoes, salads, broccoli, and cole slaw. CDI- All items prepped from 3 - 4 hrs ago were voluntarily disposed of by PIC, all items other items were removed to be chilled to 45 or below and replaced with cold foods from walk in cooler. All replaced foods will be kept on TPHC as a temporary solution for food safety until this unit can be repaired/ replaced. Will follow up within 10 days. If not corrected in 10 days an intent to suspend can be issued.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Obseved boxes of fries and beans stored on the floor of the walk in freezer. CDI- Food stored off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of dust on ceiling of walk in cooler and around light fixtures in walk in cooler.

6-303.11 Intensity-Lighting - C Observed one ceiling light in walk in freezer not operating, bulbs need replacing to ensure adequate lighting.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili reheating on steam table approx. 2.5 hrs acc. to PIC, observed at 138-156 degrees. CDI- Chili voluntarily disposed of by PIC.

7-201.11 Store toxic materials to avoid contamination. -P Observed strong chemicals (degreaser) stored on rolling rack above tomato slicer blade parts. CDI- Chemicals stored in chemical storage area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed just sliced tomatoes placed in deep containers in walk in to cool. CDI- PIC separated tomatoes into shallow amounts and vented pans to quickly cool.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in salad reach in cooler by take out window. CDI- Thermometer placed in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up to several racks in walk in cooler, some buid appears to be mold. Have racks cleaned. (repeat) GENERAL COMMENT: Observed chili meat thawing from last night, not dated. Chili meat is kept no more than 24 hrs acc. to PIC. If keeping more than 24 hrs, be sure it is being date marked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a number of TCS items on main prep cooler make table holding at 50-53 degrees including: romaine lettuce, bleu cheese and pre-cooked brocoli. PIC switched out these foods for cold foods from walk in and will use TPHC temporarily until unit can be serviced. Emailed PIC a TPHC form, will follow up that unit is serviced and foods are properly cold held.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed chili meat cooled from last night in walk in cooler that was not date marked. CDI- Meat date marked.

-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on rolling rack in walk in cooler needing cleaning and a non used onion slicer that needs cleaning or removal.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed several employees using cups to dispense ice. Bare hand/artificial nails and polish in direct contact with ice. CDI DISCUSSION WITH PIC. VERIFICATION REQUIRED.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces. Observed soda dispenser collecting buildup. Employee cleaned soda machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes, grated cheeses and several containers of lettuce holding above 45F in prep line cooler. CDI Items set on TPHC temporarily. Employee stated items may have been on cart out of temperature control for a period of time. REDUCE TIMES ITEMS ARE HELD OUT OF TEMPERATURE CONTROL. PREP LINE COOLERS ARE DESIGNED TO COLD HOLD NOT COOL. ALL ITEMS PLACED IN PREP LINE COOLER MUST BE BELOW 45F. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one container of sanitizer not labeled. CDI container labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed improper cooling methods of lettuce. CDI more ice placed on lettuce. VERIFICATION REQUIRED. ENSURE FACILITY IS USING ICE BATH. REDUCE QUANTITY IN CONTAINERS.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer available for use. VERIFICATION REQUIRED.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed two employees using bare hands/cups to scoop ice. CDI employee required to don gloves.

5-402.13 Maintain sanitary sewage system.-P Observed slow drain at handsink near drive thru.

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands in hand washing sink and turn faucet handles off with bare hands. CDI staff educated and all staff properly washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, sliced tomatoes and slaw stored in top section of prep cooler measuring 52-56F, Observed raw ground beef stored in prep meat cooler measuring 50 F (lids left off during service). CDI all items in question moved to walk-in or into functioning units uncovered to rapibly cool down to required holding temp. Observed all items at 45F and below by end of inspection. Verfication Required to ensure prep cooler for sandwich condiments is functioning properly.

L4-501.11 Maintain equipment in good repair. Observed compressor leak inside stand up cooler in kitchen area in need of repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table in kitchen area. CDI drink discarded.

3-101.11 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed rerun ice cream mix (frosty) thawed and stored in walk-in cooler. All frozen mix is to be discarded mix during breakdown of frosty machine.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical sprays stored above raw ground beef in kitchen area.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside reach-in units, sides of cooking equipment, shelving, kitchen equipment)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (flooring throughout)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce stored on the prep line above 45F (REPEAT). Also observed sliced tomatoes on the prep line above 45F. Also observed salads stored for service above 45F. CDI by removing products to properly cool down.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cut tomatoes and other products stored in the walkin cooler with in incorrect date marking sticker. Observed another labeled with 2 different date makers. CDI by discarding and re-labeling those prepared recently.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Properly cool lettuce down using the walk in cooler and other methods to allow for proper cooling. Observed salads prepared this morning still at 51-52F stored in plastic to go containers, closed and stacked one on top of another. Also observed leaf lettuce prepared and immediately placed onto the prep cooler to cool down. Advised to cool rapidly using the walk in cooler.

4-502.11(A) Maintain utensils in good repair. Observed cracked plastic food containers and lids.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the non food contact portion of the large ice machine around the hinge. Observed build up of grease and dust around the fry station.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on the walk in freezer floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up inside ice bins (drive thru & front counter). CDI by wash, rinse, sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed leaf salad stored in line cooler on right side facing kitchen > 45F. CDI by keeping lid on line cooler when not in use. Cooler internal temp 44F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build-up inside upright freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on can opener and slicer. CDI by cleaning. Observed build-up inside ice bins. CDI by cleaning.4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3 compartment sink testing at 0ppm QAC. Wet utensils on drainboard testing at 0ppm QAC. CDI by correcting QAC dispenser and testing at 200ppm.Use test strips to test sanitizer.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Holding- All TCS food items cold held must be maintained at 45F or below. Observed lettuce on service line stored > 45F. CDI by moving lettuce from cooler top to inside cooler where temperatures were observed to be 42F. PIC will keep food items on top of service that are not staying in temperature in the bottom of the cooler until needed and then returned to inside the cooler.

7-201.11 Separation-Storage- Store toxic chemicals in central location when not in use. Observed restroom cleaner stored in drive thru window area. CDI- placed in chemical storage.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Holding- Observed sliced tomatoes and lettuce on line with temperatures > 45F. Maintain all TCS food items <45F during storage. CDI by restocking line cooler with fresh cold food items and returning foods > 45F to walk-in cooler.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Observed food residue/debris build-up on cooling equipment hinges/gaskets and in bottom of coolers. Clean Obsereved build-up on non-food contact area of ice bin. Clean.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability- Observed personal clothing items stored with dry food. Keep personal items away from food service items during storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness- Sanitizing solution in 3 compartment sink must be maintained at manufactuers recommended strength of 200-400ppm. Observed 3 compartment testing 0ppm for QAC sanitizer. CDI by refilling compartment with 300ppm QAC and resoaking all previously washed utensils.

7-201.11 Separation-Storage- All toxic chemicals must be stored in a safe location away from food, single service utensils, and food contact surfaces. Observed restroom cleaner bottle stored in cabinet with single service cups and lids. CDI by removing and storing in chemical storage area.